Shredded Beef Taquitos are great for when you have leftover roast from Sunday dinner. They make a great lunch or snack and they can be frozen for later use.
Shredded Beef Taquitos are great for when you have leftover roast from Sunday dinner (or any roast dinner for that matter). If you aren’t using leftovers and are making it the way as directed below be prepared for lots of taquitos! This is also a great freezer meal/snack. They freeze well and you can just pop them in the oven or microwave for something quick to eat.
INGREDIENTS
- 1-2 Lbs. lean roast beef
- 1 pkg. onion soup mix
- 1 c. water
- a few shakes of hot sauce Tabasco etc..
- Shredded cheddar cheese
- Corn tortillas at least 30
- Oil
INSTRUCTIONS
- Sear beef on all sides and put in crock-pot with onion soup mix, water, and hot sauce. Heat on low for 8-10 hours. Remove beef from crock-pot and shred. Soften corn tortillas in oil and let drain on paper towels. Add a little cheese and beef to each tortilla and roll up (remember to add cheese first, THEN beef.. that way the cheese won't melt out). Place taquitos seam-side down on a lightly greased cookie sheet at 400-degrees for 6-8 minutes. Turn taquitos once and bake for another 5-6 minutes or until taquitos are nice, golden brown, and slightly crispy (you could also deep fry them if you'd rather). Serve with sour cream, salsa and/or guacamole.
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Susan says
December 21, 2010 at 6:17 amI LOVE taquitos. These look so yummy!
Susan http://www.ugogrrl.com
Dede says
December 24, 2010 at 9:30 pmYum, I tried these and LOVE THEM!!!
Dede says
December 24, 2010 at 9:30 pmYum, I tried these and LOVE THEM!!!
courtney says
January 29, 2011 at 7:25 amI want to make these and freeze them. could you please explain that process to me.
I'm wanting to know at what step should I freeze them? how long I should cook them in the oven and at what temp from a frozen state?
thank you so much
courtney
crystal Christensen says
July 12, 2014 at 12:01 pmI just made these today. I didn’t have any roast so I used ground beef and they were delicious.
Echo says
July 13, 2014 at 9:48 amThank you for letting us know! We are all for improvising with what you have in your fridge!
Candy says
July 29, 2014 at 9:30 amThese look so good. Going to make them this weekend. Can they be frozen? What step would you freeze them at?
Erica says
August 4, 2014 at 10:44 amI freeze them AFTER baking. That way they are crisp already when you thaw them– and they are easier to microwave 🙂
Elizabeth says
July 30, 2014 at 6:33 pmMy corn tortillas keep breaking and opening. How should I get them to roll tighter and not break?
Emily says
July 30, 2014 at 8:58 pmTry warming them up before rolling them, you can warm them in a pan or in the microwave for just a little bit.
Elizabeth says
September 28, 2014 at 8:21 pmThat worked, thank you so much!
Jacqueline says
September 29, 2014 at 9:51 pmThis looks wonderful. My husband and three girls love taquitos.
I have a question, I looked but probably missed it. Roughly how many does this serve? Nothing exact needed, I just need to know if I need to double it for my family of six =)
Thank you in advance
Erica says
October 2, 2014 at 9:45 amTypically it serves 4-6. If you are using all 30 shells each person would get 5 taquitos. It also depends on how full you stuff them. If I were you I would do 1 1/2 and then freeze any leftovers (they re-heat great)!
Tina says
July 16, 2016 at 12:23 pmIf I’m in a little time crunch and cook the meat on high, how long would I need to cook it for?
Erica says
July 18, 2016 at 9:00 amYou can do the meat for 4 hours and it should be good. 🙂
Shayla says
January 3, 2018 at 10:36 amCan the roast be done in the instant pot?
Favorite Family Recipes says
January 3, 2018 at 7:47 pmAbsolutely! It would work out great!